Guar gum

Guar gum is an E412 additive that is used in the food industry as a stabilizer, thickener and viscosifier. Guar gum of natural origin, it is obtained from the seeds of the Guar plant, also known as cyamopsis tetrapylon, pea tree. In fact, gum is a wood glue that is released from the damaged bark of a plant. The second common name for guar gum is guarana, which can often be found on food labels. Guar gum dissolves well in water, it is elastic and tough, withstands freezing and thawing. The main supplier of guar gum is India. In addition, the food supplement is produced in Pakistan, Australia, and Africa. Most often, guar gum is used for the production of ice cream and desserts, which are served chilled - the additive helps to slow down the process of ice crystallization. As a stabilizer, gum is used by manufacturers of meat, dairy products, cheeses, jellies, jams, and toppings. As a flour improver, guar gum E412 is used in the production of bakery products. As a substance that provides fixation of product components, guarana is used by manufacturers of oils and fats. Gum is added to sauces, ketchups and seasonings during their manufacture - to give them a dense texture. Additive E412 can be found in the composition of ready-made salads, juices, dry soups, canned fish. Often manufacturers use guar gum in combination with locust bean gum, agar, methylcellulose, carrageenan, pectin and other substances that improve the structure of products. They reinforce each other. To summarize, the main properties of guar gum that are of interest to the food industry are viscosity regulation, moisture retention, increasing the elasticity of food products, increasing their volume, giving them a creamy consistency, increasing their shelf life. Guar gum is also used in the medical industry - it is added to preparations for diabetics so that sugar in the intestines is absorbed more slowly, as well as to other medicines and dietary supplements.